蛍光検出高速液体クロマトグラフィーによる搗精度の異なる米および飯中のγ-アミノ酪酸の分析

概要

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A simple method was developed for determining γ-aminobutyric acid (GABA) in rice by using HPLC with fluorescence detection. GABA was extracted with a 75% ethanol solution, and then converted with fluorescamine acetone (3mg/ml) and a 0.2M borate-sodium hydroxide buffer solution (pH 9.0). GABA was separated in a reverse-phase Cosmosil 5C 18-MS II column (4.6mm i.d.×25cm) by using a 30:70 acetonitrile-0.01M sodium acetate mixture at pH 6.6 containing 5mM tetra-n-butylammonium bromide as the mobile phase, and determined by fluorescence detection (excitation at 390nm, emission at 480nm). The detection limit was 0.1μg/ml. The contents of GABA in brown and milled rice samples (raw and cooked) were then determined by this method. The contents of GABA in Nara-hinohikari, Niigata and Kyoto-koshihikari brown rice samples were in the range of 31-41μg/g dry weight, while those in well-milled rice samples were 13-18μg/g dry weight. The GABA content in a half-milled rice sample was higher than that in a well-milled one, and after being cooked, the former was 1.5 times the latter. This result suggests that half-milled rice would be an efficient supply source of GABA in daily foods.
日本調理科学会の論文
2005-06-20